Pumpkin Snickerdoodle Muffins Recipe

PREP:

• Position a rack in the oven and preheat the oven to 375ºF.
• Place muffin liners in muffin pans, or spray the muffin pan with cooking spray if you don’t want to use liners; set aside.

BATTER:

• Combine the dry ingredients in a medium bowl: all-purpose flour, granulated sugar, brown sugar, baking soda, cream of tartar, cinnamon, salt, ground cloves, allspice and nutmeg.
• In 4-cup measuring cup, whisk together the eggs, pumpkin puree, melted butter, and vanilla extract.
• In a small bowl, stir together the granulated sugar and the cinnamon for the topping; set aside.

BAKE:

• Pour the wet ingredients into the dry ingredients and stir until *just* combined.
• Scoop the batter evenly into the prepared muffin pan and top each muffin with about 1 ½ teaspoon of cinnamon-sugar mixture.
• Bake the muffins for 23-28 minutes or until a toothpick comes out mostly clean.